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Hello from the swamps

post #1 of 5
Thread Starter 

...in the southeast.  I work for a giant security firm and so prefer to be a bit low key and private with my exact location.


I cure and smoke pork bellies into bacon using the Weber Smokey Mountain smoker.  I am an avid foodie and regularly bake bread and tartes and make yogurt.  Recently I made my first batch of sausage, having had the local butcher grind the boston butt for me but the next time I'll use my #10 Chop Rite grinder, both for the grinding and the stuffing (I know I know about using a dedicated stuffer)!

post #2 of 5

Hello and Welcome to our addiction.  A word of warning: There is no 12 step program for this one!  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!


post #3 of 5

From Denham Springs La.........ShoneyBoy
post #4 of 5

Welcome to the forum from Gary in East Texas


Gary S

post #5 of 5


Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.


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